Date tasted: July, 2011
Where: Gillette, WY
Price: don't ask
Notes: Thanks to Ken at the Prime Rib for decanting this classic Pauillac Bordeaux before we arrived and seating us in his impressive cellar for a fantastic dinner. Great claret color, very light camphor and a hint of fruit on the nose, but not much else. Smooth as silk, lightly acid, notes of pencil-lead and time-subdued tannins--almost no fruit there. Paired magically with escargot, caprese, filet and creme brulee.
